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5 from 20 votes
Queen's Jam (Raspberry Blueberry Jam)
Scandinavian-inspired, Queen's Jam is a sweet blueberry-studded, raspberry confection. It's easy to make (no canning skills needed), fabulous on toast, scones, biscuits, waffles, pancakes etc. and so delicious it's worthy of royalty!
Servings: 80 1 tablespoon servings
Calories: 40 kcal
Author: Chris Scheuer
Ingredients
  • 1 ½ cups crushed raspberries 1 12-ounce bag of frozen raspberries or about 2 cups of fresh raspberries
  • ½ cup crushed blueberries about 1 cups of fresh berries
  • 4 cups granulated sugar
  • 1 pouch CERTO liquid fruit pectin
  • 2 tablespoons fresh lemon juice
  • 1 heaping cup fresh blueberries
Instructions
  1. Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run mine through the dishwasher.)

  2. Crush the raspberries thoroughly (I use a potato masher for this). Measure exactly 1 ½ cups of the crushed berries into a large microwave-safe bowl.
  3. Crush the blueberries with a fork or potato masher. Measure exactly ½ cup into the bowl with the raspberries.
  4. Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
  5. Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for sugar to dissolve). Remove from microwave and stir well for another minute.
  6. Allow the fruit/sugar mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until sugar is well-dissolved. When the sugar is well-dissolved the mixture will actually deepen in color and lose it's "cloudiness". That's when you're ready for the next step.

  7. Mix pectin and lemon juice. Add to fruit/sugar mixture; stir for 3 minutes. (Don’t cheat. Set a timer!)

  8. Add one rounded cupful of fresh blueberries
  9. Fill containers to within ½ inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
  10. The jam is now ready to use. Store in refrigerator up to 2 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
Recipe Notes

See Café Tips above for more detailed instructions and further tips.

Adapted from Kraft.

Makes 5 cups of jam.

Nutrition Facts
Queen's Jam (Raspberry Blueberry Jam)
Amount Per Serving
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 4mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.